The BeeHolder, October 2009

Here is the recipe for those wonderful bee buns made by Vicky Farrington

Makes 18

250g/9oz plain flour
1 tsp ground cinnamon
1 tsp bicarbonate of soda
125g/ 4 ½ oz butter, softened
125g/ 4 ½ oz soft brown sugar
1 large egg, separated
125g/ 4 ½ oz runny honey
4 tbsp milk

Decoration:

100g/4oz plain chocolate
1 small block golden marzipan
Flaked almonds

1. Preheat oven to 200˚C/ 400˚F. Line bun tin with paper cases.
2. Sift flour into large mixing bowl with cinnamon and bicarbonate of soda.
3. In a separate bowl, cream butter and sugar until light and fluffy. Beat in egg yolk then gradually add honey.
4. Fold in flour mixture and enough milk to give a dropping consistency.
5. In a clean bowl, whisk the egg whites until stiff then fold into cake mixture.
6. Divide mixture among paper cases and bake for 15-20 minutes or until firm and golden brown.
7. Break the chocolate into pieces, place in a heatproof bowl and melt over a pan of hot water.
8. To make the bees: roll small pieces of marzipan into bee body shapes. Make a piping bag from greaseproof paper and spoon in a small amount of melted chocolate. Pipe stripes and eyes onto the marzipan bees. Push a flaked almond in on either side to make wings.
9. Spread the rest of the melted chocolate onto the buns using a wide-bladed or palette knife. Sit a bee on top and leave to set.